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10 Picks to Pack on a Picnic

YumSugar — Fri, 31 Jul 2009 05:50:24 -0700

Poolside parties. Backyard luaus. Outdoor concerts. Like peanut butter fits with jelly, certain soirées seem to go hand-in-hand with Summer. But I'd argue that there's no better way to pass the long, balmy days than to gather friends for an impromptu picnic. In true spur-of-the-moment fashion, any fare goes - but there are some old favorites that come to mind. Here, 10 prototypical picnic foods that fit the bill for a reason.

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How-To: Beat the Heat the Eco-Friendly Way

CasaSugar — Mon, 18 May 2009 12:00:36 -0700

San Francisco is in the midst of heat wave, and as much as I love putting on my Summer dresses, I'm not a fan of looking like a stick of melted butter. If the temperature in your 'hood hasn't risen yet, trust me, it will. So, I have a few tips for conquering the heat when it does. Not so fast, they have nothing to do with blasting the a/c: you know that's not eco friendly. To hear my tips, read more.

Prevent phantom loads and the idle emission of heat by plugging your electronic appliances into a power strip, which you can switch on and off when not in use. Use one in your office for gadgets, one in your kitchen, and in any other place your appliances are piling up.
If you haven't already, switch to CFL bulbs, which give off less heat than regular bulbs and use about 70-75 percent less energy.
Ovens give off much more heat than microwaves, so zap your meals instead whenever possible. If you must use your oven, cook consciously by turning off the oven five minutes before the scheduled end time and allow food to finish cooking as the oven slowly cools, and avoiding opening the oven to check on food while it's cooking, which lets heat escape.
Use organic bedding made from breathable fabrics, which will draw the moisture away from your body during those hot Spring and Summer nights.
Plant trees and bushes in front of your windows to block the sun.
Close your blinds or shades on windows that don't face north during the day, to keep out the sun's heat.
Keep your windows closed to keep the daytime heat out.
If you need fresh air, open two windows across from each other to allow a breeze, or even put a fan in each window.

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Fast & Easy Dinner: Spring Lamb and Vegetable Stew

partysugar — Wed, 13 May 2009 06:50:34 -0700

According to the food dictionary on Epicurious, stew is a "method of cooking by which food is barely covered with liquid and simmered slowly for a long period of time." However, this recipe proves that a rich flavorful stew can come together in under 30 minutes.

The key is to use a tender cut of meat like perfectly in-season Spring lamb. White wine, canned tomatoes, and store-bought chicken broth combine to make the simple sauce. To experiment with this quick-cooking stew, read more.

Spring Lamb and Vegetable Stew
From Real Simple

Ingredients

2 tablespoons olive oil
1 1/2 pounds lamb steaks (top round or shoulder), bones removed and meat cut into 2-inch pieces
kosher salt and black pepper
4 carrots, cut into 3-inch sticks
1 onion, sliced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 cups low-sodium chicken broth
1 14.5-ounce can diced tomatoes, drained
4 ounces green beans, cut into small pieces (about 1 cup)
1 cup fresh flat-leaf parsley, chopped

Directions

Heat 1 tablespoon of the oil in a large pot over medium-high heat. Season the lamb with 1/2 teaspoon each salt and pepper. Cook, turning occasionally, until medium-rare, 6 to 8 minutes; transfer to a plate.
Add the carrots, onion, and the remaining oil to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.
Add the broth, tomatoes, and beans. Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve immediately.

Serves 4.

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Fava Bean & Pecorino Salad Two Ways - Beginner and Expert

YumSugar — Wed, 13 May 2009 03:30:46 -0700

No fruit or vegetable ushers in the season of late Spring and early Summer quite like the fava bean. Simply ask the denizens of southern Italy, where short-lived favas are a prized warm-weather favorite. There, the tender, creamy beans are frequently served in a delicate salad with buttery olive oil and nutty pecorino cheese. The traditional way of preparing favas is to shell and then blanch them to remove their tough outer skins - but if you're new to working with favas, you may want to stick with selecting young, thin-skinned pods, which require no blanching. Make the fava bean salad that suits you best when you read more.

Beginner Fava Bean & Pecorino Salad
From Saveur

Ingredients

1 1⁄2-2 lbs. fresh young favas*
6 oz. young Tuscan pecorino
1⁄4 cup fruity extra-virgin olive oil
Salt and freshly ground black pepper

*Note: Look for fresh, young favas whose skins are so thin and tender that they don't need peeling. Look for smaller, unblemished fava pods, snapping a few open to see whether the beans are small and thin-skinned.

Directions

Shell favas into a medium bowl. Break pecorino into small chunks into bowl with favas. Drizzle olive oil over favas and cheese and season to taste with salt and pepper. Gently toss salad, then divide among plates.

Serves 2 to 4.

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Expert Fava Bean & Pecorino Salad
From Martha Stewart

Ingredients

4 pounds whole fava beans, shelled
2 shallots, peeled and minced
Juice of 1 lemon
Coarse salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 ounces baby lettuce, washed and spun dry
2 ounces watercress, stems removed, washed, and spun dry
3/4 pound Pecorino Toscano cheese, cut into 1/2-inch pieces

Directions

Bring a large pot of salted water to a boil. Prepare an ice-water bath. Add favas to boiling water, and blanch 1 minute. Using a slotted spoon, transfer to ice bath to stop cooking; drain. Peel and discard tough skins; set aside.
In a small bowl, combine shallots, lemon juice, salt, and pepper. Slowly whisk in olive oil until emulsified.
Arrange lettuce and watercress on a platter. Top with fava beans. Drizzle with vinaigrette, and sprinkle with cheese.

Serves 8.

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In Season: Rhubarb

partysugar — Tue, 12 May 2009 10:15:59 -0700

Asparagus isn't the only stalk in season: rhubarb is also having a moment. Rhubarb resembles celery but has a vibrant pink color. Although many people mistake it for being a fruit, rhubarb is actually a vegetable. It's a member of the buckwheat family, can grow to be two feet long, and is at its peak from April to June. While rhubarb's leaves are poisonous, the stalks are highly edible. To learn more about rhubarb and check out some serving suggestions, read more.

When shopping for rhubarb at the farmers market, look for crisp stalks that are brightly hued. The leaves should be free of blemishes. Rhubarb is incredibly perishable; tightly wrap in a plastic bag and store in the refrigerator for up to three days. Remove the leaves and wash just before using. Since the flavor of rhubarb is very tart, it's often combined with sugar. Classic pairings for rhubarb are strawberries and ginger, but it goes with a number of other ingredients including apples, pears, fresh cheeses, vanilla, almonds, ham, duck, and salmon.

One can prepare rhubarb in both sweet and savory applications:

For a more sophisticated take on classic strawberry shortcake, layer sautéed rhubarb with crumbly cake and whipped cream.
Stir into a delicious streusel cake.
Simmer until the vegetable breaks down into a chutney and serve with ham.
Puree and mix into custard to make ice cream.
Bake in a pie or tart.
For a scrumptious salad, toss with greens and goat cheese.

Do you enjoy the flavor of rhubarb? What's your favorite way to serve it?

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Fast & Easy Dinner: Asparagus-Goat Cheese Pasta

partysugar — Wed, 06 May 2009 06:50:05 -0700

If you filled up on too many nachos and margaritas last night, opt for a dinner, like this simple pasta dish, that is light and flavorful. Spring's most beloved vegetable is the star ingredient in this uncomplicated meal.

The pasta and spears are tossed with a quick sauce made of broth, goat cheese, and lemon zest. The final dish is rich, but not heavy. Dislike asparagus? Substitute broccoli or green beans. To look at the scrumptious recipe, read more.

Asparagus-Goat Cheese Pasta
From Real Simple

Ingredients

1 pound asparagus
1/2 pound thin spaghetti
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 14 1/2-ounce can chicken or vegetable broth
4 ounces goat cheese
1 teaspoon grated lemon peel
1/2 cup grated Parmesan cheese

Directions

Heat a large pan of lightly salted water to boiling over high heat.
Peel the asparagus stalks and trim the ends. Cut the stalks into 2-inch pieces. Blanch in the boiling water 3 minutes or until bright green and crisp-tender when tested with a small knife. With a slotted spoon, remove the asparagus and rinse under cold water to stop the cooking.
Add the spaghetti to the boiling water and cook according to the label directions until al dente. Drain.
Meanwhile, in a medium saucepan over medium-high heat, melt the butter. Blend in the flour with a whisk. Add the broth and cook for 2 minutes, stirring constantly, until the sauce thickens. Blend in the goat cheese and lemon peel.
Toss the spaghetti with the asparagus, sauce, and half the Parmesan. Serve with the remaining Parmesan and freshly ground black pepper.

Serves 4.

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Blast Back From the Past: Snoopy Sno-Cone Machine

LilSugar — Tue, 05 May 2009 14:18:09 -0700

I have a friend who loves to tell me about the time she convinced her aunt to buy her the Snoopy Sno-Cone Machine, only to have her mom immediately take it back to the store because she had been forbidden to have it. With Spring in the air and the hint of a warm Summer to come, I am always reminded of her story when I see lil ones lining up at the ice cream truck for their rainbow snow cones.

The Snoopy Sno-Cone Machine ($17) is still being made and looks just like the original one from the early '80s (though the plastic is not quite as sturdy this time around). While it does require a lot of work to grind up the ice, the kit comes with favored syrups/mixes and an ice scoop shovel for making authentic icy treats that will have tots lining up on your doorstep on humid days.

Ecotot: Gorgeous Garments From Sarah Waldo Organics

LilSugar — Tue, 05 May 2009 04:00:00 -0700

There are enough cute organic t-shirts out there to fill a closet, but when an eco-conscience mama is looking for something a bit more stylish, the options are limited. That's what makes Sarah Waldo Organics, so refreshing and fabulous. Using organic natural fibers, such as cotton, silk and wool, and using plant based dyes, Waldo has designed a line that leaves me craving more though it costs a pretty penny. The Gabby dress ($144), shown here, has natural shell flower-shaped buttons, button cuff sleeves and a-line skirt, all begging for a tea party or special occasion this Spring.

Spring Clean Your CD and LP Collections: Organize!

GeekSugar — Mon, 04 May 2009 11:00:18 -0700

Remember when I told you that vinyl was coming back in a big way? I meant it. So whether you are a budding record collector or already have a massive collection of your own, get organized by filing your LPs by genre or alphabetizing them this Spring with these CD and LP Dividers ($15-$45) from Suck UK.

When you're playing DJ to your pals, there's nothing worse than hearing the bare crackle of your record player while you're searching for the next great track to play. Get it together, man. Hey, and I'm not saying CDs are totally out. If you're still hanging onto all those discs and jewel cases, you can get yourself some dividers for those, too. I know, it's hard to let go of the past, but, thankfully, you aren't alone.

Bike Safety 101: Get Your Wee One Riding

LilSugar — Fri, 01 May 2009 08:00:24 -0700

Pump up those tires and strap a helmet on your tot, today marks the the first day of National Bike Month! One of the most popular physical activities for kids, the health benefits of biking are second to none. In addition to keeping children outside and in shape, biking helps develop lil ones' hand-eye-coordination and sense of balance. Even the littlest ones in the family can share in the benefits, but it is imperative to start them off safely. Bike safety skills should be taught the first time a wee one sits on a trike and insisting a helmet be worn is an easy way to set the standard.

According to Safe Kids USA, "Each year, more than 130 children die from bicycle-related injuries, and more than 280,000 are treated in emergency rooms. Properly fitted bike helmets could reduce the risk of bike-related brain injuries by 88 percent; however, only 15 to 25 percent of cyclists ages 14 and under usually wear a helmet."

To ensure that your kids are as safe as can be on their bikes, Safe Kids recommends:

Make sure the helmet fits and your kids know how to put it on correctly. In a crash, the risk of head injury is doubled if the helmet is worn incorrectly. A helmet should sit on top of the head in a level position, and should not rock forward and backward or side to side. The helmet straps must always be buckled but not too tightly.
Remember bike helmets are for biking. Kids should not wear bike helmets on the playground (where the straps can get caught on equipment and cause injury) or for activities that require specialized helmets (such as skiing or football).
Know the law. In 19 states, the District of Columbia and more than 140 local jurisdictions, children under 16 are required by law to wear a helmet while riding a bike. In some jurisdictions, the helmet law also applies to scooters, inline skates and skateboards.

For additional bike safety tips, read more.

Make sure the bike itself is the right size for the child. There should be 2-4 inches of clearance between the bike frame and the child’s groin when the child’s feet are flat on the ground. Also, make sure the bike is in good repair - reflectors are secure, brakes work properly, gears shift smoothly, and tires are tightly secured and properly inflated.
Ride on the right side of the road, with traffic, not against. Stay as far to the right as possible.
Use appropriate hand signals.
Respect traffic signals, stopping at all stop signs and stop lights.
Stop and look left, right and left again before entering a street or crossing an intersection. Look back and yield to traffic coming from behind before turning left.
Adult supervision of child cyclists is essential until you are sure a child has good traffic skills and judgment.
Cycling should be restricted to sidewalks and paths until a child is age 10.
Children should be able to demonstrate riding competence and knowledge of the rules of the road before they cycle with traffic.
Children should not ride a bicycle when it is dark, in the fog or in other low-visibility conditions.
If riding at dusk, dawn or in the evening is unavoidable, use a light on the bike and make sure it has reflectors as well.
Wear clothes and accessories that incorporate retroreflective materials to improve your visibility to motorists.

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